SAMPLE CATERING MENU

Salmon Delight
Gently smoked salmon, set atop special herb infused cream cheese, nestled into fresh cucumber slices complimented with capers and arugula.

Cajun Scallops
Pan seared sea scallops with garlic and herb roasted pepper aioli set atop sautéed spinach, and topped with roasted red peppers.

South Western Shrimp Cocktail
Classic shrimp cocktail on a bed of delicate field greens served with south western cocktail sauce and fresh garlic guacamole.

Grape Leaves
Veal, lamb, and jasmine rice wrapped in grape leaves, drizzled with a pomegranate champagne reduction.

Crustini
Pesto, Roasted Peppers, gorgonzola cheese, and sliced kalamata olives toasted atop sliced baguette.

Baked Brie
A wedge of brie cheese, gently baked and served with fresh
seasonal fruit and lavosh.

Mediterranean Baked Brie
A wedge of brie cheese baked with fresh pesto and diced garlic and served with tomatoes, cucumbers, kalamata olives, roasted peppers, and a bed of mixed greens drizzled with pomegranate/lemon dressing, and lavosh.

Chicken Satay
Sautéed white meat chicken served with Thai peanut sauce,
mandarin oranges slices, and a lime drizzled sprout salad.

Champagne Brie Fondue
Brie and gruyere cheeses served with lightly toasted, cubed baguette .

SOUPS

Roasted Butternut Squash
A spicy sweet delight topped with fresh cilantro and cinnamon/ lime cremma.

Cajun Chicken Corn Chowder
A classic corn chowder with Cajun breast of chicken.

Escarole
Traditional Italian wedding soup.

Viennese Garlic Soup
A delicate cream soup with caramelized shallots and fresh herb croutons.

9 Bean Filet Mignon Chili
A gourmet twist on a classic South Western Favorite.

Leek and Potato Soup
My special recipe with seven herbs, roasted elephant garlic, and shallots.

Cajun Crab Soufflé and Asparagus Bisque
A delicate asparagus bisque surrounds a spicy Cajun
crab soufflé.

Twice Cold Melon
A delightful duo of fresh seasonal melon puree.

French Onion Soup
A classic recipe served with fresh croutons and gruyere cheese.

Hungarian Goulash Soup
A hearty old time favorite made with beef tenderloin, red potatoes, and of course Hungarian paprika.

SALADS

Spinach Salad
Fresh Baby Spinach served with crispy turkey bacon, truffles, balsamic deglazed caramelized red onions, porcini mushrooms, and a warm balsamic/ pomegranate reduction.

Caesar Davide
A classic caesar salad served with herb and garlic roasted red peppers and sautéed cajun calamari.

Salad Davide
Organic field greens, artichoke hearts, mango, avocado, and pan seared banana drizzled with our special pomegranate/ lemon dressing.

Cajun Steak Salad
Organic field greens topped with seasoned and seared petite medallions of filet mignon, turkey bacon, julienne pomme fritte, balsamic deglazed caramelized red onions, gorgonzola cheese, and drizzled with a balsamic and garlic vinaigrette.

South Western Chicken Caesar Salad
A classic Caesar salad served with Cajun Chicken tenderloins, baby corn, black beans, roasted peppers, tomatoes, green onions, and garlic guacamole.

Avocado Salad
Avocado, tomato, cucumber, chilies, green onions, cilantro, black beans, baby corn, and spring mix with a lemon/ lime/pomegranate dressing.

Frutte Fresca
Organic spring mix with figs, mandarin oranges, cranberries, raspberries, pistachios, goat cheese, fresh mint, and a lemon/ berry balsamic vinaigrette.

Lobster Salad
Medallions of basted lobster tail set atop red leaf lettuce and baby spinach , toasted almonds, shaved truffles, and caviar, with a champagne/truffle reduction.

Ensalada Trio
Endive, frizee, & butter lettuce with toasted macadamia encrusted goat cheese, cucumber, tomato, balsamic deglazed caramelized red onion, roasted red pepper, fresh mint, and drizzled with olive oil, lemon, and, pomegranate.

ENTREES

Pasta Davide
Hand made herb infused potato pasta with mushrooms, tomatoes, and prosciutto in a delicate roasted garlic brown butter sauce or a classic Bolognese sauce.

Baked Lobster Ravioli
Luscious lobster filled pasta served with a classic Alfredo sauce or an herb infused roasted garlic brown butter sauce .

Surf and Turf
Petite bacon wrapped filet mignon and a petite basted lobster tail served with garlic/ Romano mashed potatoes and a sautéed leek salad.

Lamb
Coriander and cumin rubbed tender baby lamb chops served with Mediterranean asparagus, mashed potato cake, sprout salad, and apricot/mango chutney.

Medallions of filet
Pan seared spice rubbed served with Southwestern creamed baby
spinach, corn, black beans and roasted peppers, served with whipped spiced sweet potato and sweet potato pomme fritte.

Chilean Sea Bass
Served with scorched chilies and onions in a Southwestern buer blanc with melon balls and steamed zucchini, and herb and roasted garlic new potatoes.

Spice rubbed pork tenderloin
Served with garlic and cilantro mashed red potatoes, steamed vegetable medley, and surrounded by an apricot/ pomegranate chutney.

Duck Breast Davide
Cognac marinated roasted duck breast set atop a cherry Armagnac reduction served with wild rice, mandarin orange and cranberry salsa, baked yam, and sautéed leek salad.

Frutte de Mare
Succulent medallions of lobster tail, calamari, and mussels in a blush scampi sauce served atop a wild mushroom risotto with lemon steamed asparagus and balsamic deglazed caramelized red onion.

DESSERTS

Berry Chocolat
Fresh seasonal berries triple dipped in dark, white, & milk chocolates.

Sweet Rice
Sweet saffron rice with figs & cherries.  A creamy treat.

My Mom's Cakes
Rich does not begin to describe this confection.  Petite chocolate and honey cakes served with hot chocolate cinnamon iced cream and a chantilly creme.